This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! This pie is what dessert dreams are made of. It's creamy and chocolatey, smooth and velvety, and the whole thing costs less than $5! That's right. This dreamy mousse pie is not only crazy delicious, it's crazy affordable! The base is a standard flour crust which is then topped with a silky chocolate mousse (that you would never suspect was formerly a block of tofu). While a chocolate mousse pie is pretty amazing in its own right, we decided to take this dessert to the next level by making homemade strawberry jam and tucking it in the middle. Mmm... Garnish-wise, we coated the top with jam, placed a few chocolate-covered strawberries delicately in the center, and adorned the border with chocolate chips. You can do the same (it was delicious) or get creative with marbling or edible flowers. Have an idea for a #5under5 recipe? Send it to [email protected] and you might just see it on the site next week! If you make this dish, make sure to post it on social media with #5under5 and @onegreenplanet so we can see your amazing creation!
#5under5: Chocolate Strawberry Jam Mousse Pie [Vegan]
For the Pie:
- 1 1/2 cups flour — ($0.35)
- 1 3/4 cups vegan chocolate chips — ($1.75)
- 1 14-ounce package firm tofu — ($1.29)
- 1 1/4 cups frozen strawberries — ($1.60)
Pantry Items Required:
- 3/8 teaspoon baking powder
- Sugar, divided into 3/4 teaspoon for the crust, 2 1/2 teaspoons for the strawberry jam, and 1 tablespoon for the tofu/chocolate mixture
- 1/4 teaspoon salt
- Water, divided into 2 3/4 tablespoons water, plus 1/2 tablespoon more as needed for the crust and 3/4 cup for the tofu/chocolate mixture
- 5 1/4 tablespoons vegetable oil (we used canola oil), plus 2 tablespoons more or as needed
- 1 teaspoon vanilla extract
- More vegan chocolate chips
- More strawberry jam
- Chocolate-covered strawberries
To Make the Crust:
- Preheat oven to 400°F (we used a toaster oven to bake the crust. Oven times may vary if using a conventional oven, use your discretion).
- In a mixing bowl, add flour, baking powder, sugar, and salt, then whisk with a fork to combine.
- In a small bowl, add vegetable oil and cold water. Whisk with a fork to combine, then pour over dry ingredients. Stir with a fork until the dough is evenly moistened, adding more cold water and oil as needed. The dough should be slightly piecey as you're stirring, but it should come together when pressed with between your fingers. Form the dough into a ball.
- On a flat, clean surface, roll the dough out using a lightly floured rolling pin. Once the surface of the dough is even, press it into an 8-inch pie pan. We used an 8-inch springform pan. To do that, we cut out a circle using the circumference of our springform pan and then pressed that into the base and we used the scraps to form the edges of the crust. Finally, crimp the edges of the crust with the tines of a fork.
- Bake for 15 minutes, or until the crust begins to brown on the edges.
To Make the Strawberry Jam:
- Place the frozen strawberries in a bowl and heat in the microwave for 1 minute and 30 seconds. Remove from microwave and try to mash with a fork — they should be easily smooshed.
- Add a teaspoon of sugar to the mixture, taste, and adjust as desired. Once fully combined, heat the strawberry jam for another 2 minutes. Set aside in the refrigerator while you make the filling.
To Make the Filling:
- Cube the tofu and add to a blender.
- Melt the chocolate chips in the microwave in 30-second intervals, stirring and scraping down the sides as needed. It took a minute for our chocolate chips to be completely melted, but time may vary depending on your microwave.
- Using a rubber spatula, add the melted chocolate to the blender. Add vanilla extract and sugar, then blend until smooth, scraping down the sides as needed.
- For our pie, we layered the chocolate and strawberry jam filling as such: a layer of chocolate, a layer of jam, and then a layer of chocolate.
- Pour about half of the chocolate filling over the crust. Set in freezer for 20 minutes to solidify. Once the top is firm, add a layer of strawberry jam. Carefully add the second layer of chocolate and set in the freezer for 1 hour, overnight if possible.
- Remove pie from freezer, smooth the sides using a rubber spatula and decorate as desired. For our pie, we decorated the top with leftover strawberry jam, pressed chocolate chips into the side, and garnished it with fresh chocolate-covered strawberries. To do that, we melted some leftover chocolate chips, then dipped the strawberries in it and set it on a plate and put it in the freezer to solidify.
This recipe is for a pie that can serve 6-8 people, depending on the size of the slices. We used canola oil to make our crust, but you could also use vegetable oil, olive oil, coconut oil etc... Cooking time for your crust may vary. Be sure to check on it frequently. Taste your strawberry jam and chocolate filling and adjust the sweetness to your liking. If you want the pie to be more chocolatey, add more chocolate to the tofu.